1 1/2 cups (9 ozs.) corn meal

1/2 cup (2 ozs.) flour or barley flour 2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

2 tablespoons (1 oz.) shortening, melted

3/4 cup (1 1/2 gills) milk

Sift corn meal, flour, baking powder, and salt into a bowl, add egg, shortening, and milk. Mix well and turn into a large, well-greased shallow pan, spreading thin with a knife or spoon. It should be barely one fourth of an inch thick and will come out of the oven crisp and delicious. Bake in a moderately hot oven fifteen minutes.

Brown Bread. Page 31.

Raisin Bread. Page 37.

Bread Cutters.

Whole Wheat (Gems. Page 41).